If you haven’t heard of ranch water, allow us to introduce you.
It’s a refreshing, light summer cocktail made with three simple ingredients: blanco tequila, fresh lime juice, and Topo Chico (a sparkling mineral water with the perfect ratio of bubbles to water–if you haven’t tried it yet, trust us). We gave this summertime classic a tropical upgrade by adding a mango purée and a rim that seamlessly blends sweet, sour, and salty flavors. If you can’t get your hands on Topo Chico, double down on the tropical vibe with a mango sparkling water.
How to Make It
- ½ tsp lime-chili salt, preferably Tajín
- ½ tsp granulated sugar
- ¼ cup mango purée
- 1.5 oz 100% agave tequila blanco
- 2 tsp fresh lime juice
- Mango or unflavoured sparkling water, such as La Croix or Topo Chico, chilled
- Mango spears, for garnish
- Lime wedge, for garnish
- For the rimmer, stir lime-chili salt with sugar on a small plate. Run a lime wedge around half the rim of a highball glass, then dip into salt-mixture.
- Pour mango purée into bottom of the glass. Fill with ice. Pour tequila and lime juice over ice. Top with sparkling water. Garnish with mango spears and a lime wedge to squeeze over, if desired. Stir before drinking.
How to enjoy it
Mango purée can be found in the frozen section of some grocery stores. To make your own mango purée, blend ripe mango flesh or thawed frozen mango in a blender until smooth. (Add a touch of water to help it blend, if needed.) If using fresh, we prefer Ataulfo mango as it is a less fibrous mango.
Make this a tasty mocktail by omitting tequila.